CORN PUDDING
Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too
Provided by Steve Gordon
Categories Side Dishes
Time 1h20m
Number Of Ingredients 8
Steps:
- Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
- Beat eggs, in a separate bowl, until light and fluffy.
- Add eggs to corn mixture.
- Add milk.
- Add butter.
- Add salt.
- Add flour
- Add sugar.
- Add pepper.
- Stir all ingredients together until well combined.
- Butter a baking dish.
- Spread the corn mixture into the baking dish.
- Place baking dish in a larger pan with high sides.
- Fill outer pan with boiling water, about half way up the side of the corn dish.
- Place in preheated oven at 250F degrees.
- Bake until firm and lightly browned on top, about 45-60 minutes.
CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Provided by Mary Younkin
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
KATHY'S SOUTHERN CORN PUDDING
This recipe is from the www.allrecipes.com website. SUBMITTED BY: Jacquita "This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make."
Provided by senseicheryl
Categories Corn
Time 1h10m
Yield 1 9 x 13 inch pan, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined.
- Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Nutrition Facts : Calories 315.6, Fat 14.8, SaturatedFat 3.1, Cholesterol 81.5, Sodium 660.8, Carbohydrate 44.4, Fiber 2.5, Sugar 17.6, Protein 6.4
GRANDMA'S SOUTHERN CREAMED CORN PUDDING
A creamy Southern-style corn casserole, this dish is straight from Grandma's kitchen and ready to grace any table with it's delicious presence.
Provided by Meaghan @ 4 Sons R Us
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- In a large skillet, melt the butter over medium low heat. Remove the skillet from heat. When the butter's cooled, whisk in the flour until smooth and evenly incorporated.
- Whisk in the sugar, eggs, and milk- again until evenly incorporated.
- Stir in both kinds of corn, until evenly combined. Season with salt & pepper, to taste.
- Transfer the mixture to an 8x8" baking dish, and use the back of the spoon to smooth out evenly.
- Bake at 350 degrees for an hour and fifteen minutes, or until a toothpick inserted into the center of the casserole comes out clean, and the casserole is lightly browned on top.
- Remove the dish from the oven, and let it rest for 5 minutes. Serve while still warm. Enjoy!
Nutrition Facts : Carbohydrate 26 g, Protein 11 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 268 mg, Sodium 426 mg, Fiber 1 g, Sugar 8 g, Calories 334 kcal, ServingSize 1 serving
KATHY'S SOUTHERN CORN PUDDING
This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.
Provided by Jacquita
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g
CORN PUDDING
Steps:
- Preheat oven to 350 degrees F.
- Beat eggs and add heavy cream. Slowly add the dry ingredients. Add the corn and stir in the melted butter.
- Pour mixture into a greased casserole dish and bake for 45 minutes
"ALMOST FAMOUS" CORN PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
- Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
- (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)
STEAMED CORN ON THE COB
Steps:
- Gather the ingredients.
- Husk the corn and remove the silk. Trim off any discolored kernels or any that have been damaged by insects. Depending on the size of your steamer basket, you may need to cut the ears of corn in half so they are short enough to fit.
- Add 2 inches of water to a large pot and insert a steamer rack. Make sure the water is not touching the bottom of the steamer rack. If it is, pour some of it off.
- Cover the pot and bring the water to a boil over high heat.
- When the water begins to boil, place the corn into the steamer basket inside the pot using a pair of tongs.
- Cover the pot and let the corn steam for 4 minutes or until it turns deep yellow and crisp. If you prefer softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes. The longer you steam the corn, the more attention you must pay to the water level. Don't let it fall lower than 1 inch or it may run dry and scorch your pot.
- Turn off the burner and carefully remove the corn from the pot with tongs. Serve as is or with butter, salt, and pepper.
Nutrition Facts : Calories 99 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 267 mg, Sugar 5 g, Fat 2 g, ServingSize 4 servings, UnsaturatedFat 0 g
KATHY'S SOUTHERN CORN PUDDING
"This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make."
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
KATHY'S SOUTHERN CORN PUDDING!
How to make Kathy's Southern Corn Pudding!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Melt butter, add Jiffy cornbread mix, egg, sour cream, sugar and the corn. Drain the can of niblets corn. Mix well until all of the ingredients are incorporated.Spray a 2 quart casserole dish with cooking spray. Be sure to not skip this step, because this will stick. Pour it in the dish and bake at 350 degrees for 45 minutes. Sprinkle the 2 cups cheese over the top and return to oven for about 10 minutes or until cheese is melted and just beginning to brown.
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